A decadent and super-moist pineapple cake from a recipe by Margarite. This one-bowl cake features a baked-on brown sugar and pecan topping, and is then saturated with a hot, buttery buttermilk glaze right out of the oven.
Author
Margarite
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 2 cups | Flour |
| 1 ½ cups | Sugar |
| 2 tsp | Baking Soda |
| 2 | Eggs |
| 1 (20 oz) can | Crushed Pineapple, undrained |
Streusel Topping
| Measurements | Ingredients |
|---|---|
| 1 Cup | Brown Sugar |
| 1 Cup | Chopped Pecans |
Buttermilk Glaze
| Measurements | Ingredients |
|---|---|
| 1 ½ cups | Sugar |
| ¾ cup | Buttermilk |
| ½ stick (¼ cup) | Oleo (Margarine or Butter) |
| 1 tsp | Vanilla |
Instructions
- Prepare the Cake: Preheat your oven to 350°F. Grease and flour a 9x13 inch pan.
- In a large bowl, mix all the cake ingredients (flour, 1 ½ cups sugar, baking soda, eggs, and the undrained can of pineapple) together until just combined.
- Pour the batter into the prepared pan.
- Add Streusel: Sprinkle the 1 cup of brown sugar and 1 cup of chopped pecans evenly over the top of the batter.
- Bake: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Make Glaze: While the cake is baking, prepare the glaze. In a saucepan, combine the 1 ½ cups sugar, buttermilk, and oleo/butter. Bring to a rolling boil.
- Once it boils, remove the pan from the heat and stir in the vanilla.
- Finish: As soon as the cake comes out of the oven, pour the hot glaze evenly over the hot cake. Let the cake cool completely in the pan before serving.
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